I just found your youtube channel and I love the science and breakdown to your recipes!

This is the best KZread recipe I have ever found. I loved your explanations, the clear sound quality and the in-depth scientific explanation! Very excited to dive into your other videos! Thank you!

@workdaygourmet

5 ай бұрын

Glad it was helpful! Thank you for the kind feedback 🥰

I found this to be very informative and I will try this today. Thank You

@workdaygourmet

7 ай бұрын

Would love to know how it turns out! 😄

Thank you for this amazing recipe. I've made it several times. My first time trying it, I did not have the additives. I invested in them and they are so worth it. Thank you again.

@workdaygourmet

6 ай бұрын

Thank you for actually trying out the recipe! I'm always tempted to skip unusual ingredients too; having baked both ways the effects are so noticeable and so newbie friendly, I keep using them now! 🥰

@stephaniegallik5350

6 ай бұрын

@@workdaygourmet same! I hadn't baked bread in a while, but thanks to your recipe & video, my passion has been re-ignited 🔥 I must thank you for this, and also for referencing the bakerspedia website. I've been learning so much about bread things lol. It's really cool being able to add the unusual ingredients as add ins to other recipes I have made in the past. This past Thanksgiving I made this Tuscan bread for my family and for Christmas I plan to as well 🥰

@workdaygourmet

6 ай бұрын

@@stephaniegallik5350 The best part is, everyone thinks it takes skills/effort 🤭I've been using amylase in home-brew and oat milk, and soy lecithin is great for eggless ice cream - definitely lots of ways to go through them!

Awesome recipe - I plan to try this! Is this a sourdough bread?

@workdaygourmet

Жыл бұрын

You can add a sourdough starter to this; as is this doesn't contain any sourdough starter, the flavor is closer to bread made with poolish or biga preferment - which are similar to sourdough starter in mechanism, but uses controlled commercial yeast rather than wild yeast.

First time someone have given a break down on how to make a proper tasting bread that is fluffy. I can't wait to buy it. I've wasted so much flour making hard bread and I can't stand.

@workdaygourmet

2 ай бұрын

This should yield a soft crumb after cooling - just don't save it for too long, homemade bread is best finished in 2~3 days, or they start to harden when starch retrogrades. (15 sec microwave can soften somewhat-old bread quickly & easily, but not a long term solution as they'll harden again once cooled)